Iced tea popsicles with edible flowers

Beat the heat with our refreshing Iced Tea Popsicles.

Iced Tea Popsicles

Cara Boatswain
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Dessert
Servings 6
Calories 21 kcal


  • 1 Nature's Cuppa Organic English Breakfast tea bag
  • 1 cup boiling water
  • tablespoons honey optional, to taste
  • 2 cups cold water
  • Edible flowers optional


  • Place tea bag in a mug and steep in boiling water. Leave to brew for 3-5 minutes before removing tea bag. Add honey and stir until dissolved.
  • Place 2 cups cold water in a jug, then add tea mixture and stir to combine.
  • Divide tea between 6 popsicle moulds.
  • If using edible flowers, distribute them into each mould before adding the popsicle sticks. Place in freezer for 6 hours or overnight until set.
  • Remove from moulds before serving.


Serving: 1gCalories: 21kcalCarbohydrates: 5.2gFiber: 0.2g
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The recipe for Iced Tea Popsicles recipe first appeared in Issue 15 of Australian Gluten-Free Life. Pick up a copy in our back issue store today for more ways to stay cool this summer.

Iced Tea Popsicles –  Recipe by Cara Boatswain | Photography by Brandee Meier.